Indian Cuisine

India Facts

Brief Information of
India

Capital

New Delhi

Area

32,87,263 sq.km

Area wide in the world

7th

Location

Stretch

Neighbouring Countries

Physical Feature

Climate

extends between latitudes 8o4'N and

37o6'N. It is a country of the east with its
landmass lying between longitudes 68o7'E
and 97o25'E.
3,214 Kilometers from north to south
2,933 Kilometers from east to west
West: Pakistan and Afghanistan.
East: Bangladesh and Myanmar.
Northern boundary: Sinkiang province of
China, Tibet, Nepal and Bhutan.
Separated from Sri Lanka by a narrow
channel of sea formed by the Palk Strait and
Gulf of Mannar
The mainland consists of four regions: The
great mountain zone, The Indo-Gangetic
plain, The desert region and The Southern
Peninsula
Winter (January and February),
Summer (March to May),
Monsoon (rainy) season (June to
September),
Post-monsoon period (October to
December).

Introduction to
Indian Cuisine

Introduction
Indian food encompasses a wide variety of regional cuisines native to India.
Given the range of diversity in soil type, climate and occupations, these cuisines
vary significantly from each other and use locally available spices, herbs,
vegetables and fruits.
Indian food is also heavily influenced by religious and cultural choices and
traditions.
Demonstration and word of mouth
Lie between two dietary extremes vegetarianism and non-vegetarianism
Gastronomic revolution

Staple Foods of
India

Pearl Millet

is the most widely grown type of millet.

It has been grown in Africa and the Indian subcontinent since prehistoric times.

In India, there are the largest producer.

Common Names in India:

(Bajri in Rajasthani, Gujarati and Marathi)

(Sajje in Kannada)
(Kambu in Tamil)

(Bajra in Hindi, Urdu and Punjabi)

(sajjalu in Telugu) and ("Kambam" in Malayalam)

("ba:jra:" in Bengali).

Rice
India is one of the world's largest producers of white rice and brown rice,
accounting for 20% of all world rice production.
Rice is India's preeminent crop, and is the staple food of the people of the
eastern and southern parts of the country.
Rice is one of the chief grains of India.
Rice can be cultivated by different methods based on the type of region.
But in India, the traditional methods are still in use for harvesting rice.
There are many varieties of rice but the most popular is the Basmati Rice.

Lentils
Lentils (Daals) and Beans are a huge part of the Indian diet. Most meals
include them and recipes for how to cook them abound. Daals also have high
levels of important minerals like manganese, phosphorous, pottasium, iron
and copper. They are high in folates and the B-vitamins like Thiamin.
These are the kinds of lentils and beans.
Saabut Moong Daal (Whole Yellow Lentil)
Chana Daal (Split Bengal Gram/ Large Split Yellow Lentils)
Toor/ Tuvar or Arhar Daal (Split Yellow Pigeon Peas)
Saabut Masoor Daal (Whole Red Lentils)

Pulses
India is the largest producer and consumer of pulses in the world.
India produces a quarter of the worlds pulses, accounting for one third of
the total acreage under pulses. Indians consume 30 per cent of the worlds
pulses, but domestic production of pulses has not kept pace with population
growth.
These are the kinds of pulses:
Kabuli Chana (White Chickpeas)
Matar (Pea)

Indian Cuisine
Cooking Methods

Cooking Methods (Part 1)

Bhuno (
) - It is a combination of sauting, stir frying and stewing.
Dum () - literally means steam. It is a method of cooking food on very low flame, with
the help of steam entrapped in a sealed containers.
Baghar () - his is basically a process by which the aroma and flavour of spices and
herbs is imbided in the oil which, when mixed with the dish makes it delicious.
Balchao (Pickling) () - a Goan specialty, influenced by the Portuguese, where
vegetables like eggplant or seafood like prawns are "pickled" in sugar, vinegar and spices
for a day or two before eating.
Zammin doz ( ) - this is a style of cooking in which a hole is dug in the ground and
the ingredients are placed and covered with mud. Then burning charcoal is placed over it.
Dhuanaar (Smoke Seasoning) (
) - This is a quick smoke procedure used to flavour a
meat dish, dals or even raita or salad.

Cooking Methods (Part 2)

Tawa Cooking () - It is used when very high temperatures are needed and is mostly used for
Indian unleavened breads called chappati or rotis. It is also used for cooking some unique
dishes which require fast cooking with the outer rim is used to keep the dish warm.
Handi cooking - Handi means an earthen pot in which cooking of curries takes place on slow
fire. Comes in different shapes and size but main feature remains the same to all that is a thick
bottom that ensures that food does not stick to the bottom. It is well known fact that the food
cooked on slow fire preserves the natural characteristics- aroma.
Talna (Frying) () - It is the process of cooking food by immersing it in the dip pan of hot oil. It
is also know as frying. It could be shallow fried also.
Ubalna (Boiling) () - This is to cook ingredients in liquid with the liquid kept at boiling point
100 degree centigrade so that the surface of the water bubbles and turns over continually.
Galavat () - It refers to the use of softening agents like raw papaya paste (papain),
pineapple, kachari etc. to tenderize the meat.

Cooking Methods (Part 3)

Loab / Rogan () - It refers to the final stage of cooking when the oil used during
cooking, rises to the surface, giving the dish a finished appearance. This happens when
slow cooking of gravy dishes is involved.
Gunana/Guthna (Kneading) () - This is a process by which a flour or a mixture of
flours and other ingredients are combined to form a dough.
Fetna (Beating) () - This is a process by which the consistency, appearance or colour
of a mixture or a substance is modified by a sharp stroking movement.
Baste - To moisten meat at intervals with a liquid as melted butter, fat, or pan drippings
especially during cooking especially used in grilling and roasting and other meat
preparations where the meat is over heat for extended periods of time, basting can flavor
the meat and keep it moist.
Bind - This is to press moistened flour or other ingredients into a sticky ball using the
fingers e.g. stuffing samosa etc.

Indian Herbs and

Spices

Herbs & Spices

Here are the list of herbs and spices:
Adrak / Sonth (Ginger)
Ajwaain (Carom Seeds / Thyme)
Chakra Phool / Chakri Phool (Star Anise)
Daalchini (Cinnamon)
Elaichi (Chhoti) (Green Cardamom)
Elaichi (Moti) (Brown Cardamom)

Herbs and Spices (Part 2)

Tej patta / Tamaalpatra (Bay leaf)
Laung

(Clove)

Hing (Asafoetida)
Jaiphal (Nutmeg)
Javitri

(Mace)

Jeera (Cumin)
Raai (Mustard seeds (small)
Sarson (Mustard seeds (big)

Indian Gravy
WHITE GRAVY
RED GRAVY
YELLOW GRAVY
BROWN GRAVY
GREEN GRAVY

Cooking Utensils of
India

Belan
Other name: Rolling pin, Belni, LATANA
Description: Belan is a long cylindrical attachment used to roll chapattis and
parathas.
Made of wood or plastic, it is referred to as the soul of 'chakla' a doughkneading plate, which is a flat platform either made of wood or marble.

Idli Steamer
Other Names: Idli Thattu.
Description: It is a high quality stainless steel container which makes cooking
idlis really easy. These idli cookers are available in 2 sizes. It is a must for
cooking any South Indian dish. The idli cooker comes with a plain bottom or a
copper bottom.

Tandoor
Other Names: Clay oven, Tandur, Taftoons.
Description: A tandoor is a cylindrical clay oven used in India and other parts
of Southeast Asia in which food is cooked over charcoal or wood.
The word tandoor comes from the Hindi words tandr and tannr.
Traditionally used for baking bread, it is also used for cooking tandoori
chicken and bread varieties like tandoori roti and naan.

Tawas
Other Name: Griddle, Tawali, Dosa Kallu.
Description: Usually made of thick iron or aluminum, tawas are a slightly
concave cooking appliance. Today tawas are used for cooking everything
from chapattis, parathas, dosas, omlettes to pancakes.

Thali
Other Names: Plate, Thala, Thattu, Taat.
Description: thali is an individual serving plate with straight rims made of
stainless steel, aluminum or brass. Thalis have remarkably progressed from
banana leaf to metal since the ages of our ancestors. The vegetarian and
non-vegetarian range of thalis served at Indian restaurants is inspired by this
unique kitchen appliance. It can also be used as a lid to cover a vessel.

Regional Cuisines
of India

Punjabi Cuisine
Punjab is a northern state of India and
is very popular for its rich food .
Punjabi recipe is prepared in delicious
gravy and punjabi parathas melted in
butter/ ghee.
Punjabi dishes is simple, healthy and
yet has its own fascination. The
famous dishes like matar paneer, dal
makhani, parathas, bature, lassi are
popular all over India.

Bengali Cuisine
Bengali cooking is famous for sweets made
from cottage cheese. Sandesh, Rosogolla,
chanar payesh are few of the very popular
recipes. Mishti Doi (sweetened curd) and
Patali gur confectionery (date palm jaggery)
are mouth watering.
Every district in Bengal has a special sweet
recipe of its own . Langcha and Mihidana
Sitabhog of Bardhaman, Sharbhaja of
Krishnanagar, Chanabora of Murshidabad and
so on. Luchi, Bengali Fish Curry, Cholar Dal
and Aloo Posto to Gurer Payesh and Chum
Chum are any food lovers first choice.

Rajasthani Cuisine
The ancient princely state of Rajasthan gave rise to a
royal cuisine. The Rajas who went on hunting
expeditions ate the meat or the fowl that they
brought back. Even today, Rajasthani princely feasts
flaunt meat cuisines that are incomparable. In
contrast are the vegetarian Rajasthanis.
Their food cooked in pure ghee is famous for it's
mouth- watering aroma. Rajasthan's tastiest curries
are based on the use of pulses or gram flour. Dry
fruits, spices and yogurt are used in many delicacies.
Rajasthan can also boast of a vast array of savouries
and sun-dried snacks. Be it dal baati and churma or
missi roti , one always ends up licking his fingers.

Goan Cuisine
Fish and rice are the staple Goan food and
the main occupation is tourism over a
million people visit the beaches of Goa each
year.
Goa combines old Portuguese architecture,
and a distinct Portuguese flavour to the
lifestyle, with a history that abounds with
Indian mythology. Christmas, New Year, the
Mardi Gras-like carnival, the Holi (Shimgo)
parades, all add to the year round festivities.

Gujarati Cuisine
Gujarati cuisine has special place all
over India. Gujarati cooking consists
of dal, bhaat( rice), vegetables,
chapatis, kachumbar( mixed
vegetables salad), papad and curd.
Gujarati food is nourishing and
balanced. Snacks like dhokla,
khandvi, sweets like basundi are
famous for its taste.

Maharashtrian Cuisine
Maharashtrian or Marathi food consist
large variety of vegetables, fish and
coconuts. Maharashatrian food is rich in
ginger, garlic and lots of spices.
Tomatoes, brinjals and other vegetables
stuffed with masala fillings and cooked in
oil till soft are very popular in
Maharashtra. Cooking is mainly done in
groundnut oil but it is made sure that the
oil is minimum. Bharwan Baingan,
Kohlapuri Rassa, Puran Poli, Aamti,
Bombay Chiwda are some of the popular
recipes.

Andhra Pradesh Cuisine

Cuisine of Andhra Pradesh is a blend
of Telugu cuisine along with
Hyderabadi cuisine (also known as
Nizami cuisine. The food is rich in
spices, for which it is popular among
south Indian cuisine. Rice is the
staple food of Andhra people. Starch
is consumed with a variety of curries
and lentil soups or broths.
Vegetarian and non-vegetarian
foods are both popular. Seafood is
common in the coastal region of the
state.

Karnataka Cuisine
Varieties in the cuisine of Karnataka
reflect influences from the three
neighbouring South Indian states, as
well as the states of Maharashtra and
Goa to its North.
Typical dishes include bisi bele bath,
jolada rotti, chapati, ragi rotti, akki
rotti, saaru, huli, vangibath, khara
bath, kesari bath, benne dose, ragi
mudde, and uppittu. The Kodagu
district is famous for spicy pork curries
(pig curry) while coastal Karnataka
specialises in seafood.

Keral Cuisine
Kerala cuisine blends indigenous dishes
with foreign ones adapted to local
tastes. Coconuts grow in abundance in
Kerala, so grated coconut and coconut
milk are commonly used for thickening
and flavouring.
Kerala's long coastline and numerous
rivers have led to a strong fishing
industry in the region, making seafood
a common part of the meal. Rice is
grown in abundance; along with
tapioca. It is the main starch ingredient
used in Kerala's food.

Tamil Nadu Cuisine

Tamil food is characterised by its use of rice,
legumes, and lentils, along with distinct aromas
and flavours achieved by the blending of spices
such as curry leaves, tamarind, coriander, ginger,
garlic, chili pepper, cinnamon, clove, cardamom,
cumin, nutmeg, coconut and rose water. A meal
(called Saapadu)consists of rice with other typical
Tamilian dishes on a banana leaf.
A typical Tamilian would eat in banana leaf as it
gives different flavour and taste to the food. But it
can also be served on a stainless steel tray - plate
with a selection of different dishes in small bowls.
Tamil food is characterised by tiffins, which is a
light food taken for breakfast or dinner and meals
which are usually taken during lunch.
The word "curry" is derived from the Tamil kari,
meaning something similar to "sauce".

Hyderabadi Cuisine
Magnificent delicacy included mughal
specialities
Cuisine is known for its rich taste and
delicacy
Nizams had nobles who were mainly muslim,
arabs, persians and afghans
Nahari,Halim,Bagada Baigan,Murg
Nizami,hyderabadi murg korma,Double ka
meetha.

Mughlai Cuisine
Most popular and refined of all regional style cooking
Cooking known for its delicate flavouring and super sliky gravy
Dishes are generally flavoured with mild but highly fragrance spicy
In the court of Nawab had in its menu mostly on aromatic basmati rice
Believes in retaining nutrition in the food at the same time making more
palatable. By this DUMPHUKHT has developed.
Tandoori murg, reshmi kebab, Subz Gosht, murg navratan korma, Zarda pulao,
Rumali roti, mughlai biryani

Cont.

The End
THANK YOU FOR LISTENING.